Chicken and Almond Briwats (Moroccan Pastry Triangles)
Hi foodies! Today I'm sharing my recipe for chicken and almond briwats – those crispy little pastries that smell like Morocco. Cinnamon and ginger join a generous filling, while almonds bring that irresistible crunch. Speaking of authenticity, many of you ask me how to make a proper Moroccan tagine: the secret lies in slow cooking and a spice blend like cumin, turmeric and saffron. For perfect bricks, no oil needed – just a little melted butter. These briwats are perfect as a starter or appetizer: crispy, fragrant and so addictive. Give them a try and let me know!
Ingredients
- Cooked shredded chicken300 g
- Blanched chopped almonds100 g
- Finely chopped onion1
- Fresh chopped parsley3 tablespoons
- Ground cinnamon1 teaspoon
- Ground ginger1/2 teaspoon
- Salt and pepperto taste
- Brick pastry sheets8
- Melted butter3 tablespoons
- Icing sugarfor dusting
Instructions
- 1
Prepare the filling: mix shredded chicken, chopped almonds, onion, parsley, cinnamon, ginger, salt and pepper.
- 2
Cut each brick sheet in half. On each half, place a spoonful of filling and fold into a triangle, tucking the edges.
- 3
Brush each briwat with melted butter using a pastry brush.
- 4
Place on a baking sheet lined with parchment paper and bake at 180°C for 15 minutes until golden.
- 5
Dust with icing sugar and serve warm.
- 6
You can prepare them in advance and reheat in the oven for a few minutes before serving.
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